Turkey is usually the main dish of the new year’s table when the family members (fathers, mothers, children and grandchildren) gather around the table with precautionary measures taken against COVID- 19.
Food Blogger Ameera Aboulseoud offers to all SEE readers the cooking recipe of turkey with all its details, tips and tricks in order to get a good appearance and taste.
The blogger said :
-First, wash the turkey fine with water and flour out and inside.
Then wash it again with water and vinegar and later with fresh water only.
It is necessary to dry the turkey very well, so that there is no water in it at all. She said : the simple secret to a truly juicy roast turkey is to season the turkey with a rub a couple of days before roasting. This is called dry brining and it makes the flesh beautifully moist. It cooks faster, has crispy golden buttery skin.
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Food blogger & engineer Ameera Aboulseoud[/caption]
* Ingredients for the seasoning
This seasoning is suitable to a 5 kg turkey. And it consists of:
-3 tablespoons of coarse salt
-1/2 teaspoon black pepper
-Black pepper whole seeds
A small spoon of garlic powder
-Small spoon of paprika
-Bay leaves
-3/1 cup of cranberry
-Oregano is dry
* Method
Wrap the turkey from the inside and the outside with the seasoning and roll it with a strong plastic sheet; put it in a deep platter with its chest underneath, and after 24 hours later, put it on its back well in the platter and enter it into the fridge freezer.
On the day of the cooking, remove it from the roll and wrap it with a clean kitchen paper and get rid of any liquids that will make the turkey meat tender and fragrant.
It is necessary to take it at least half an hour before starting the cooking.
2- Put an onion, a number of garlic cloves and two large spoonful of butter and fresh herbs (oregano, sage, rosemary)
Inside a turkey .
Making a butter mixture consisted of 8 tablespoons butter at kitchen temperature and add fresh herbs and put this mixture under the skin of the chest of the turkey.
In a pan, put a large onion, julian
into slices, cloves of garlic, a cup and half a water, put a grille in the tray, put the turkey chest down, and rub the back of it with 3 tablespoons of butter and a sprinkle of a little salt and pepper.
*ROASTING:
Roast for 30 minutes Brest facing down .
Use a tea towel to turn the turkey over. Brush with butter, sprinkle with a tiny bit of salt and pepper.
Turn oven down to 165C.
Every 5 minutes brush the Turkey with liquid dripping in the pan to keep it moist .
Roast turkey 45 minutes.
Mix remaining butter with garlic and herbs. Brush turkey generously with butter.
Roast turkey for a further 30 minutes . Cover loosely with foil if browning too much.
Remove turkey onto serving plate, cover loosely with foil and rest for 30 minutes before transferring to platter for presentation
Contributed by Ahmed Moamar
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